Side Pannel
Shrimp with Tomatoes, Fennel And Oregano
Shrimp with Tomatoes, Fennel And Oregano
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 6 tb Olive oil
- 1 lg Onion; chopped
- 1 md Fennel bulb; trimmed,
- -halved, thinly sliced
- 3/4 ts Dried crushed red pepper
- 1 1/4 lb Tomatoes; chopped
- 1 tb Minced fresh oregano OR
- 1 ts Dried; crumbled oregano
- 32 lg Uncooked shrimp; peeled,
- -deveined
- 6 oz Feta cheese; crumbled
- Fresh lemon juice
- Cooked orzo; (rice shaped
- -pasta)
Directions
Heat 4 Tbsp oil in heavy large skillet over medium heat. Add onion, fennel
and red pepper. Saute until vegetables are tender, about 6 minutes. Add
tomatoes and oregano. Season with salt and pepper. Reduce heat to low and
cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and
chill.)
Heat remaining 2 Tbsp oil in heavy large skillet over medium-high heat. Add
shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables
and heat through. Stir in cheese. Season to taste with lemon juice, salt
and pepper. Serve over orzo.
Serves: 4 as an entree
Serve With: orzo
and red pepper. Saute until vegetables are tender, about 6 minutes. Add
tomatoes and oregano. Season with salt and pepper. Reduce heat to low and
cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and
chill.)
Heat remaining 2 Tbsp oil in heavy large skillet over medium-high heat. Add
shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables
and heat through. Stir in cheese. Season to taste with lemon juice, salt
and pepper. Serve over orzo.
Serves: 4 as an entree
Serve With: orzo
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